BLUE RIBBON WHIPPING CREAM POUND CAKE

Blue Ribbon Whipping Cream Pound Cake image

I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.

Provided by Deirdre Dee

Categories Desserts Cakes Pound Cake Recipes

Yield 16

Number Of Ingredients 7

Ingredients

2 ½ cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 ⅝ cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract

Steps:

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

Nutrition Facts : Calories 396 calories, Carbohydrate 50.4 g, Cholesterol 132.3 mg, Fat 19.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 118.8 mg, Sugar 31.7 g